Grill roasted corn on the cob is a summertime favorite that brings out the natural sweetness of fresh corn. The high heat of the grill caramelizes the kernels, creating a delicious smoky flavor that complements the corn’s inherent sweetness. Grilling corn on the cob takes about 15-25 minutes, depending on the method used and desired level of charring.
There are several ways to grill corn, each with its own advantages. Grilling corn in the husk protects the kernels from direct heat and helps retain moisture. Alternatively, grilling shucked corn allows for more caramelization and a stronger smoky flavor. Some cooks prefer to wrap the corn in foil with butter and seasonings for a juicier result.
Regardless of the method chosen, grilled corn pairs well with a variety of toppings. From classic butter and salt to more adventurous options like garlic-chive butter or paprika, the possibilities are endless. Grilled corn on the cob is a versatile side dish that complements many summer meals and outdoor gatherings.
Choosing the Right Corn
Selecting the perfect corn is crucial for a delicious grilled dish. The right choice enhances flavor and texture, ensuring a satisfying meal.
Types of Corn
Sweet corn is the most popular variety for grilling. It comes in yellow, white, and bicolor varieties. Yellow corn offers a classic, buttery flavor and vibrant appearance. White corn tends to be slightly sweeter and more tender. Bicolor corn combines both yellow and white kernels, providing a balanced taste.
Some specialty varieties include:
- Silver Queen: A white corn known for its sweetness
- Peaches and Cream: A bicolor corn with a creamy texture
- Golden Bantam: An heirloom yellow corn with rich flavor
Each type has unique characteristics, so experiment to find your favorite.
What to Look for When Buying
When selecting corn on the cob, focus on freshness. Look for bright green husks that are tightly wrapped around the ear. The silk should be light brown or golden, and slightly sticky to the touch. Avoid corn with dry or browning husks, as this indicates age.
Gently squeeze the ear to feel for plump, evenly spaced kernels. The tip should be filled out. Pull back a small section of the husk to check kernel quality if allowed. Fresh kernels should be plump and release a milky liquid when punctured.
Avoid corn with:
- Shriveled or discolored kernels
- Worm holes
- Moldy spots
Corn Seasonality
Corn is primarily a summer crop, with peak season typically running from May to September. The exact timing varies by region. In warmer areas, fresh corn may be available as early as late spring. Northern regions often see corn season extend into early fall.
For the best flavor and texture, buy corn as close to harvest as possible. Farmers’ markets and roadside stands often offer the freshest options. If buying from a grocery store, check the origin to ensure it’s locally sourced when possible.
Off-season corn is usually shipped from warmer climates or greenhouse-grown. While still usable, it may lack the sweetness and tenderness of in-season corn.
Preparation Before Grilling
Proper preparation is key to achieving perfectly grilled corn on the cob. The following steps will ensure your corn is ready for the grill, resulting in tender, flavorful kernels.
Husks On or Off
Grilling corn with the husks on provides natural protection and helps steam the kernels. This method retains moisture and prevents burning. Remove any loose or damaged outer husks.
For husks-off grilling, completely shuck the corn. This allows for direct heat contact, creating a more charred flavor. Brush the exposed kernels with oil to prevent sticking and enhance browning.
Some prefer a hybrid approach. Peel back the husks without removing them, remove the silk, then tie the husks back in place. This method combines the benefits of both techniques.
To Soak or Not to Soak
Soaking corn before grilling can add moisture and prevent the husks from burning too quickly. Fill a large container with cold water and submerge the corn for 15-30 minutes.
Soaking is optional when grilling with husks on. It can help steam the corn and make the husks easier to peel back after cooking.
For husked corn, soaking is unnecessary. Instead, brush with oil or butter to prevent drying out on the grill.
Removing Silk from Corn
Removing corn silk can be tricky but is essential for a better eating experience. For corn grilled in husks, wait until after cooking to remove the silk.
To remove silk before grilling:
- Peel back the husks without detaching them
- Brush away silk strands with a soft brush or damp paper towel
- Smooth husks back into place if desired
For completely husked corn, remove all visible silk strands. A clean kitchen towel can help grip and remove stubborn silks.
Grilling Techniques
Mastering different grilling techniques ensures perfectly cooked corn on the cob every time. The method you choose can impact flavor, texture, and cooking time.
Using a Charcoal Grill
Charcoal grills impart a smoky flavor to grilled corn. Start by lighting the charcoal and waiting until it’s covered with gray ash. Spread the coals evenly for direct heat cooking. Place husked corn directly on the grate, turning every 2-3 minutes. For corn in husks, soak them in water for 30 minutes before grilling to prevent burning.
Grill time varies based on corn freshness and heat intensity. Generally, expect 10-15 minutes for husked corn and 15-20 minutes for corn in husks. Look for slightly charred kernels and a bright yellow color to indicate doneness.
To add smoky notes, throw wood chips on the coals. Hickory or applewood work well with corn’s natural sweetness.
Using a Gas Grill
Gas grills offer consistent heat and easy temperature control. Preheat the grill to medium-high (375-450°F). For husked corn, place it directly on the grates. Turn every 2-3 minutes for even cooking. Total cooking time is usually 10-12 minutes.
For corn in husks, pull back the husks without removing them. Remove the silk, then replace the husks. This method steams the corn while allowing some char. Grill for 15-20 minutes, turning occasionally.
Use the lid to trap heat and smoke, enhancing flavor. Some gas grills have smoker boxes for wood chips, further boosting the smoky taste.
Grilling in Aluminum Foil
Grilling corn in foil is foolproof and allows for easy seasoning. Start with husked corn. Place each ear on a piece of foil large enough to wrap it completely. Brush with olive oil and season with salt and pepper. Add butter pats if desired.
Wrap the corn loosely, leaving room for steam. Poke a few holes in the foil for ventilation. Place on the grill over medium heat. Cook for 15-20 minutes, turning every 5 minutes.
This method steams the corn, resulting in tender, juicy kernels. It’s ideal for adding herbs or spices that might burn with direct grilling. Try garlic powder, chili flakes, or fresh herbs for flavor variations.
Direct and Indirect Heat Methods
Direct heat grilling involves cooking corn directly over the heat source. It’s quick and produces nice char marks. Place husked corn on the hottest part of the grill. Turn frequently to prevent burning. This method works best for pre-boiled or very fresh corn.
Indirect heat uses a cooler area of the grill. For charcoal grills, push coals to one side. On gas grills, turn off one or more burners. Place corn on the cooler side, close the lid, and cook for 15-20 minutes. This gentler method is great for corn in husks or when you want to avoid charring.
Combine methods for optimal results. Start with indirect heat to cook the corn through, then finish over direct heat for char marks and caramelization. This approach ensures evenly cooked kernels with a satisfying grilled flavor.
Seasonings and Toppings
Elevate your grilled corn on the cob with an array of flavorful seasonings and toppings. From zesty compound butters to aromatic herbs and savory cheeses, these additions transform a simple ear of corn into a gourmet delight.
Compound Butters and Flavored Oils
Compound butters add richness and complexity to grilled corn. Mix softened butter with herbs, spices, or citrus zest for a custom blend. Garlic and herb butter complements the corn’s natural sweetness. Chili lime butter adds a tangy kick.
For a lighter option, brush corn with flavored oils. Olive oil infused with basil or rosemary imparts a Mediterranean flair. Chili oil brings heat and depth. Truffle oil offers an elegant touch for special occasions.
Consider making a batch of flavored butter in advance. It keeps well in the refrigerator and can be used on other grilled vegetables or meats.
Spices and Herbs
A simple sprinkle of salt and pepper enhances corn’s flavor. For bolder tastes, experiment with spice blends. Cajun seasoning adds a Louisiana-inspired kick. Smoked paprika lends a subtle smokiness.
Fresh herbs brighten the corn’s taste. Chopped cilantro pairs well with lime juice for a Mexican-inspired twist. Minced parsley and chives offer a fresh, grassy note. Dried herbs work too – Italian seasoning creates a savory profile.
Create a custom spice blend by mixing paprika, garlic powder, onion powder, and a pinch of cayenne. This versatile mix complements the corn’s sweetness while adding depth.
Cheese and Other Toppings
Grated cheese melts beautifully over hot corn. Parmesan adds a salty, nutty flavor. Cotija cheese, used in Mexican elote, provides a tangy contrast to the sweet kernels.
Crumbled bacon bits introduce a smoky, savory element. Toasted sesame seeds or chopped nuts add crunch and nuttiness. A squeeze of fresh lime juice brightens the overall flavor.
For elote-style corn, slather grilled ears with mayonnaise, then coat with cotija cheese, chili powder, and lime juice. This Mexican street food favorite balances creamy, tangy, and spicy flavors.
Experiment with unexpected toppings like furikake (Japanese seaweed seasoning) or za’atar (Middle Eastern herb blend) for unique flavor profiles.
Serving Suggestions
Grilled corn on the cob offers versatile serving options and pairs well with many dishes. Its smoky sweetness complements a variety of flavors and cuisines.
How to Serve Grilled Corn
Serve grilled corn directly on the cob or cut off the kernels for easy eating. Brush with melted butter and sprinkle with salt for a classic presentation. For added flavor, try herb butter or chili-lime seasoning.
Cutting kernels off the cob allows for creative presentations. Use them in a grilled corn salad with cherry tomatoes, red onion, and cilantro. This fresh corn salad makes an excellent side dish or topping for tacos.
For a Mexican-inspired twist, serve elote-style. Brush with mayonnaise, sprinkle with chili powder and cotija cheese, then finish with a squeeze of lime juice.
Pairings and Accompaniments
Grilled corn pairs wonderfully with barbecue classics like ribs, burgers, and grilled chicken. It also complements seafood dishes such as grilled shrimp or fish tacos.
For a vegetarian meal, serve alongside grilled portobello mushrooms or veggie kabobs. Corn chowder made with grilled corn adds depth to the traditional recipe.
Consider these accompaniments:
- Coleslaw
- Potato salad
- Green salad
- Baked beans
- Grilled vegetables
For a complete meal, add grilled corn to a buddha bowl with quinoa, roasted vegetables, and a protein of choice. This creates a balanced and satisfying dish.
Additional Tips and Tricks for Perfect Grilled Corn
Soak corn in cold water for 15-30 minutes before grilling. This helps prevent the husks from burning and creates steam for even cooking.
Remove silk carefully before grilling. Peel back the husks, pull off the silky strands, then smooth the husks back into place.
Season corn before wrapping in foil. Brush with olive oil, sprinkle with salt and pepper, and add a few pats of butter for extra flavor.
Rotate corn frequently while grilling. This ensures even cooking and caramelization on all sides.
Cook corn for 15-20 minutes total. Grill over medium-high heat (375-450°F) until kernels turn bright yellow with some charred spots.
Try different cooking methods. Grill corn in husks, wrapped in foil, or directly on the grates for varied flavors and textures.
Test for doneness by pressing a kernel with your fingernail. If it releases milky liquid, the corn is perfectly cooked.
Let corn cool slightly before handling. The steam inside can be very hot immediately after grilling.
Experiment with toppings. Try garlic-chive butter, paprika, or other seasonings to enhance the grilled corn’s flavor.
Creative Recipes Utilizing Grilled Corn
Grilled corn offers a smoky, sweet flavor that elevates many dishes. Its versatility shines in salads, soups, and unique combinations.
Corn Salad Variations
Grilled corn salad brings a burst of summer flavor to any meal. Mix grilled corn kernels with diced tomatoes, red onions, and bell peppers for a colorful base. Add black beans for protein and texture. Toss with a lime-cilantro dressing for a zesty kick. For a Mediterranean twist, combine grilled corn with feta cheese, cucumber, and olives. Drizzle with olive oil and sprinkle with fresh herbs.
Another variation incorporates grilled corn with avocado, creating a creamy contrast to the smoky kernels. Add jalapenos for heat and cotija cheese for a salty finish. These salads work well as side dishes or light meals on their own.
Incorporating Grilled Corn into Soups
Grilled corn chowder offers a smoky twist on the classic soup. Start with a base of sautéed onions and celery. Add diced potatoes, chicken broth, and grilled corn kernels. Simmer until the potatoes are tender. Blend a portion of the soup for creaminess, then stir in cream and additional corn kernels.
For a spicy option, create a grilled corn and roasted pepper bisque. Blend grilled corn with roasted red peppers, onions, and garlic. Add vegetable stock and simmer. Finish with a touch of cream and garnish with grilled corn kernels and chopped cilantro.
Unique Grilled Corn Combinations
Grilled corn pairs well with unexpected flavors. Try a grilled corn and peach salsa, combining sweet and smoky notes. Mix grilled corn kernels with diced peaches, red onion, jalapeno, and lime juice. Serve with grilled fish or chicken.
Create a grilled corn bruschetta by topping toasted baguette slices with a mixture of grilled corn, cherry tomatoes, basil, and mozzarella. Drizzle with balsamic glaze for a tangy finish.
For a hearty side dish, make a grilled corn and quinoa pilaf. Combine grilled corn kernels with cooked quinoa, sautéed vegetables, and herbs. Add crumbled feta cheese and a lemon vinaigrette for extra flavor.